Sprouted Lentils Salad

This salad sings of contrasting flavours. Sprouting lentils unlocks its most valuable nutrition, and gives it a fresh crunch. You can also make this salad with cooked lentils and just add some store bought sprouts. The spice mix is inspired by Mexican taco spice and the use of ingredients such as cacao, corn tortilla and lime.

Serves 4

Mix the spice mix together and toss with the lentils. Heat up large shallow pan and add olive oil. Fry the lentils until fragrant. Mix the salad ingredient together and divide in portions, top with (vegan) sour cream, pickled jalapēnos.

To serve, squeeze lime juice over the salad and drizzle with a little extra virgin olive oil. Salt and pepper to taste.

Ingredients

Spice mix:
2 teaspoons cacao
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon chilli flakes
1 tablespoon nutritional yeast

Salad

400g sprouted lentils or cooked lentils
250g yellow cherry tomatoes or tomatillos, chopped
2 avocados, chopped
handful of  radishes, thinly sliced
handful of fresh coriander leaves
2 green onions, chopped
handful of sprouts (if not using lentil sprouts)
4 tablespoons vegan sour cream, cashew cream or yogurt
200g green corn tortilla triangles
1 lime cut into 4 wedges
50g pickled pickled jalapēnos or other chopped chillies ( or hot sauce)
2 tablespoons olive oil for frying.
extra virgin olive oil to taste

Optional additions:
1-2 tablespoos vegan cheese or nutritional yeast flakes for topping (optional)

To make this salad into a more filling dinner, add a serving of 75 g cooked quinoa as a base to each portion. You can also add 2-3 tablespoons fried corn to the salad.

Vegan and gluten-free notes

VE Use vegan yogurt or sour cream.
GF  ✓